Using a food processor, pulse the salmon until finely-chopped; transfer to a bowl. Add 1/4 cup of the special sauce, the ginger, garlic, scallions, shiso and cracker crumbs; season with sea salt and black pepper (or seafood seasoning blend). Form into four 1-inch-thick patties.

In a large skillet or griddle pan, heat the oil. Add the patties and cook, turning once, for 10 minutes for medium-rare.

Place the burgers on the lettuce leavesand top with the bacon, lettuce, tomato and onion. Spread the roll tops with the remaining special sauce and place on the burgers.

Recipes by J. Scott Johnson

This is my personal collection of gluten free recipes. I used to use KeyIngredient but as that has become progressively worse I moved everything to my local box and published it on github using this tutorial: Github Pages.